This post may contain affiliate links. Read disclosure policy
If you’ve been searching for the best buttermilk pancake recipe, you just found it. These homemade buttermilk pancakes are thick, fluffy, and ready in just 15 minutes with no box mix required. One bowl, simple pantry ingredients, and a hot skillet is all you need.
Tell the truth – you’re guilty of making pancakes from a box mix, aren’t you?
I mean, so am I. Let’s be real. I have busy mornings just like everyone else…but…
I also love taking the time to make buttermilk pancakes from scratch.
After all, I know homemade pancakes – I wrote the book on them. Literally. I have a whole cookbook full of pancake recipes. Stack Happy has 70 pancake recipes covering everything from classic breakfasts to dessert pancakes and even dinner pancakes.
These buttermilk pancakes from scratch are nearly as fast (we’re talking maybe 5 extra minutes) as a box mix, and the difference in flavor and fluffiness is worth every second.
The secret is the buttermilk. It makes the batter react with the leavening in a way that regular milk just can’t match, giving you those thick, stack-worthy pancakes that hold up under a pat of butter and a generous pour of syrup.
What Readers are Saying!
“These are hands down the best pancakes I’ve ever made. I usually omit the cinnamon and nutmeg when making for our boys, but they are amazing with them too. They also freeze like a dream, so I always double the recipe to have some to put in the freezer!”
-Sarah
3 Reasons You’ll Love This Recipe
🥞 Faster than you think. Fifteen minutes start to finish. That’s it.
🥞 Nothing fancy required. Flour, eggs, butter, buttermilk: all stuff you probably already have. And if you don’t have buttermilk? I have a quick homemade option for you.
🥞 Actually fluffy. No flat, rubbery pancakes here. Buttermilk does the heavy lifting and the results speak for themselves.
Ingredient Notes, Swaps, & Tips:
No buttermilk? No problem. Add 1 tablespoon of white vinegar or lemon juice to 3/4 cup of regular milk, stir, and let it sit for 5 minutes. It thickens up and works just like buttermilk in this recipe.
Don’t overmix. A few lumps in your batter are totally fine. Expected, even. Overmixing develops the gluten and leads to tough, flat pancakes.
Know when to flip. Wait until bubbles are forming and popping across the surface before you flip. Rushing it is the fastest way to a raw center.
Skip the spices if you want. The cinnamon and nutmeg add a warm, subtle flavor, but you can leave them out for a more classic, neutral pancake. Both versions are great.
Make a double batch. These freeze beautifully. Let them cool completely, stack with parchment between each pancake, and freeze in a zip-top bag. Reheat in the toaster straight from frozen.
Step by Step:
Whisk together the dry ingredients with the wet ingredients. Stir until things are just combined. Don’t try to whisk out all the lumps.
Use a 1/4 cup measure to scoop out the batter into a hot, buttered skillet or onto a griddle. Using a meauring cup will ensure your pancake are all the same size.
Cook the pancake until bubbles form and pop in the batter. This will take 2-3 minutes, depending on how high your heat is.
Flip the pancake nad let the other side cook until golden brown and the centers are cooked through. Top with butter and syrup to serve.
Tip: If you want to get real precise with your pancakes, take a look at this batter dispenser! It’s an easy way to make perfectly sized pancakes.
Homemade Cinnamon Syrup:
Maple syrup is a classic, but our homemade cinnamon syrup is a real treat, too! If you want to give it a try, you’ll find it drizzled over my Apple Cider Pancakes.
Storage:
Refrigerator: Store leftover pancakes in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They keep well for up to 2 months.
Reheating: I prefer to pop these in the microwave for about 20-30 seconds, but you can also stick them in your toaster.
More Pancake Recipes:
And of course, many more pancake recipes in my book, Stack Happy!
More Breakfast Recipes:
Classic Buttermilk Pancakes
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk see note
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons butter melted
Instructions
- Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
- In a small bowl, mix together the buttermilk, vanilla, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry and whisk together until most, but not all, of the lumps are gone. Do not overmix.
- Heat a large skillet over medium heat and spray with cooking spray or grease with butter.
- Pour 1/4 cup of batter into the skillet and cook until bubbles form and pop on the surface. Flip the pancake and cook until browned on the bottom and the center is done. Continue with remaining batter.
KATHERINE RAMER says
I am single but Saturday pancakes are my treat. I separate the egg and whip (soft peaks) the white and fold it into the batter. Let sit for about 5 minutes then spoon onto greased griddle for the lightest pancakes.
Karly Campbell says
We use that method for making waffles, but never pancakes. I’ll have to give it a try sometime!
Sarah says
These are hands down the best pancakes I’ve ever made. I usually omit the cinnamon and nutmeg when making for our boys, but they are amazing with them too. They also freeze like a dream, so I always double the recipe to have some to put in the freezer!
Karly says
So glad you enjoy the recipe, Sarah! We love them too! 🙂
Madhvi says
Yummiest buttermilk pancakes! Won’t be trying any other recipe again ??
Karly says
So glad you enjoyed them!
Prabal Kirtika says
just a lovely recipe…I am making it for my family since long but with spices a great idea
Karly says
Thank you!
Gay says
These are awesome just made them,Best I have made and tasted
Thanks
Karly says
So glad to hear that!
Jacquie says
LOVE these pancakes! And I am a firm believer that those 3 minutes are better spent cooking than matching shoes. Even if my husband’s clothes don’t match (like many days) I’ll know he’s well fed and happy, right? Plus the kids don’t even listen when I yell at them to brush anyway 😉
Rebecca says
mmm! So Delicious… Those Photos are really Gorgeous!
Jayne @ Tenacious Tinkering says
I’ve made this recipe countless times, even doubling it with great success. I had friends staying over recently and they loved it so much. I’ll be making a double batch for my church brunch tomorrow and I’m sure they’ll love it too. Crazy good fluffy pancakes 🙂 If only I had more than 2 thumbs.
Karly says
@Jayne @ Tenacious Tinkering,
So glad you love these as much as we do!
Sadaf says
Tried it n recipe is super!!!! Is it possible if we can make a batter at nite n use the batter in the morning?? plz reply. Thnxx
Tricia says
I bet you could mix the dry ingredients together the night before and add the wet ingredients in the morning. That might make a fresher-tasting pancake than mixing the whole batter the night before.